Grilled Clams With Fried Garlic
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 appetizer servings; 2 light main-course servings.
- 24littleneck clams, well scrubbed
- ¾cup extra virgin olive oil, plus more to brush on clams
- Juice of 1 lemon
- 8cloves garlic, peeled and thinly sliced lengthwise remove any green shoots in center
- ½teaspoon hot pepper flakes
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
125 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 20 grams protein; 780 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Prepare a grill for direct grilling over high heat.
- Step 2
Lightly brush the clams on both sides with olive oil. Arrange them on the grate, cover and cook until the shells pop open, 3 to 6 minutes. (You could grill the clams on aluminum foil to catch juices.)
- Step 3
Pour the lemon juice into a baking dish large enough to hold the clams in one layer. Transfer the clams to the dish with tongs, trying not to spill the juices.
- Step 4
Heat ¾ cup olive oil in a small skillet on the grill. When hot, add the garlic and cook until golden brown, 1 to 2 minutes. Add the pepper flakes, and stir for 15 seconds. Pour this over the clams.
- Step 5
Transfer the clams to 4 deep bowls. Whisk the juices in the baking dish for 1 minute and pour over the clams.
Private Notes
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Cooking Notes
Maeve
I like to cook these (or littlenecks) in packets of 4-6 clams each with scallion, garlic, and a splash of lemon juice on each). Cook several minutes and serve packets in individual bowls.
CEKH
So easy and so good!! Made it as written and everyone raved.
Joanne
Even on a gas grill, with a smoker box and hickory, amazing. I didn’t crisp the garlic - just light brown. Some Calabrian pepperoncini crumbled in. A bit of parsley or mint on the top. Used a piece of foil to gather juices and added that to the bowl. Side of gorgeous Rancho Gordo flageolets made with shallots and thyme and home made chicken stock. And salad from the garden. Impossibly good.
Maeve
I like to cook these (or littlenecks) in packets of 4-6 clams each with scallion, garlic, and a splash of lemon juice on each). Cook several minutes and serve packets in individual bowls.
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